CN101581716B - Method for detecting barley or malt spewing potential - Google Patents
Method for detecting barley or malt spewing potential Download PDFInfo
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- CN101581716B CN101581716B CN200910011852XA CN200910011852A CN101581716B CN 101581716 B CN101581716 B CN 101581716B CN 200910011852X A CN200910011852X A CN 200910011852XA CN 200910011852 A CN200910011852 A CN 200910011852A CN 101581716 B CN101581716 B CN 101581716B
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Abstract
The invention relates to a method for detecting barley or malt spewing potential, which comprises the following: step one, standard spewing detection: adding a standard spewing malt extract into beer,pressing a cover again, performing pasteurization, horizontally shaking the bottled beer for 72 to 96 hours, measuring the weight difference before and after opening the cover, and detecting that the spewing amount is between 50 and 160 grams; step two, non-spewing detection: adding a standard non-spewing malt extract into the beer, and detecting that the spewing amount is 0 gram; and step three, spray spewing detection: adding a barley or malt spewing factor extract into the bottled beer, horizontally shaking the bottled beer for 72 to 96 hours, opening the bottle cover, and reporting the sp ewing amount to determine the spewing potential. The detection method is more accurate to detect the spewing potential compared with a method of measuring red wheat grains without subjective judgments.
Description
Technical field
The present invention relates to detection method, the especially barley of a kind of barley or Fructus Hordei Germinatus characteristic or the detection method of malt spewing potential.
Background technology
In Beer Production, if use the Fructus Hordei Germinatus beer brewing of mycotic infection, the beer of production just possibly gushed.After the finger beer packed (bottled or canned) of gushing of beer was uncapped, carbon dioxide was emerged suddenly and is caused that a large amount of very thin foams overflow, and cause outside the spumescence beer flow container.At present; Detecting barley or malt spewing potential is to be measured by the cereal ratio of Fusarium mycotic infection through measuring in a collection of barley or the Fructus Hordei Germinatus; Usually the leaf bud position that receives mycotic infection and produce the wheat back of gushing factor can demonstrate special red streak shape, confirms the spewing potential of cereal through the content that detects red wheat in the cereal.Many times, red wheat and not all be because polluting the Fusarium mould causes, and the lighter red wheat of pollution is not easy by visual inspection, so the spewing potential of the reaction cereal that this method can not be authentic and valid.
Summary of the invention
The objective of the invention is to overcome above-mentioned not enough problem, the detection method of a kind of barley or malt spewing potential is provided, detect simple, objective and accurate.
The present invention for realizing the technical scheme that above-mentioned purpose adopted is: the detection method of barley or malt spewing potential; First step standard surge detects: in beer, add the standard surge malt extract; Again gland, behind the pasteurization, the bottled beer level was shaken 72-96 hour; Bottle cap front and back weight difference is opened in metering, detects the amount of gushing at 50-160g;
Second goes on foot not spewing detection: the adding standard malt extract of not gushing in beer, and gland again, behind the pasteurization, the bottled beer level was shaken 72-96 hour, and weight difference before and after the bottle cap is opened in metering, and the detection amount of gushing is 0g;
The 3rd step spray spewing detection: the gushing factor extract of barley or Fructus Hordei Germinatus is added in the bottled beer, gland again, behind the pasteurization, the bottled beer level was shaken 72-96 hour, opened bottle cap, and the amount that report is gushed is confirmed spewing potential with this.
Said standard surge Fructus Hordei Germinatus use earlier gamma-ray irradiation Fructus Hordei Germinatus, must sterile malt after, sickle-like bacteria (Fusarium graminearum) spore is added to soak Mai Shuizhong again; Infect Fructus Hordei Germinatus; Under germination condition, cultivated 8-10 days then, make gushing factor obtain effectively expressing, dry again Fructus Hordei Germinatus.
Said sterile malt inoculum density 10
4-10
5The sickle-like bacteria pityrosporion ovale suspension of individual/mL infects Fructus Hordei Germinatus.
The amount of said inoculation sickle-like bacteria pityrosporion ovale suspension is a 0.5-1mL/g Fructus Hordei Germinatus.
It is 17 ± 3 ℃ of cultivations 8-10 days that said germination is cultivated, and obtains sickle-like bacteria and pollutes Fructus Hordei Germinatus.
The said standard Fructus Hordei Germinatus of not gushing is gamma-ray irradiation Fructus Hordei Germinatus, the sterile malt that obtains.
Said gamma-ray irradiation Fructus Hordei Germinatus is to adopt γ
Co-60X ray irradiation x, irradiation dose are 5-10KGY.
The concrete technology of said detection: in stirring machine, add 100g Fructus Hordei Germinatus and 400ml deionized water (room temperature) and stirred 10 seconds with the above rotating speed of 15000RPM; Stirring machine stops about 10 seconds then; When content was stablized, stirring machine restarted again, and continued to stir 50 seconds; Shift suspending liquid to Centrifuge Cup and centrifugal more than 15 minutes with the above rotating speed of 3500RPM; Shift supernatant and go into the 1000ml glass beaker and boil supernatant, in boiling part, stir, can add the 0.5ml AMS before boiling for barley or in initial pearling cone meal, add 5% the standard Fructus Hordei Germinatus of not gushing with glass bar up to 150-200ml; Cool to room temperature is filled in the 250ml graduated cylinder through folded filter paper rapidly; Be settled to 200ml with deionized water, seal graduated cylinder with preservative film, the mixing that turns upside down, for use; Bottled beer is cooled to 0-5 ℃ before use, and the numbering of mark sample; Transferase 45 0ml beer lightly from the beer bottle of each cooling adds the 50ml extract in the beer bottle of inclination then lentamente; Through knocking the air that neck is removed the top, gland immediately when foam reaches the top of bottle; Pasteurization beer was sterilized 20 minutes for 60 ℃; The beer bottle cool to room temperature is treated in cooling then, and beer bottle is lain in a horizontal plane on the reciprocating type shaking table; Set reciprocating frequence 50 times/minute, shook 72 hours under the 20-25 ℃ of condition; Write down the result that gushs.
The said record result that gushs is: the beer bottle that will shake after 72-96 hour takes off, and keeps static 10 minutes, and the weight that writes down every bottle is original weight; Spin upside down bottle lightly 3 times, kept beer bottle static 30 seconds, open bottle cap once more, record bottle weight, the weight difference of opening bottle cap front and back bottle is the amount of gushing.
Detection method of the present invention is compared with the traditional detection detection method, has outstanding feature, and red wheat method detection spewing potential is more accurate than measuring, and does not need subjective judgement.Gush report with every bottle of expression of g, round numbers as a result; 0～5g shows does not have spewing potential, and 5～50g shows has 50% the possibility of gushing; Show that greater than 50g 90% the possibility of gushing is arranged.
Embodiment
Below in conjunction with specific embodiment the present invention is done further explain, but the present invention is not limited to specific embodiment.
Embodiment 1.
The detection method of barley or malt spewing potential, first step standard surge detects: in beer, add standard surge malt extract, gland again; Behind the pasteurization; The bottled beer level was shaken 72 hours, and bottle cap front and back weight difference is opened in metering, detects the amount of gushing at 50-160g;
Second goes on foot not spewing detection: the adding standard malt extract of not gushing in beer, and gland again, behind the pasteurization, the bottled beer level was shaken 72 hours, and weight difference before and after the bottle cap is opened in metering, and the detection amount of gushing is 0g;
The 3rd step spray spewing detection: the gushing factor extract of barley or Fructus Hordei Germinatus is added in the bottled beer, gland again, behind the pasteurization, the bottled beer level was shaken 72 hours, opened bottle cap, and the amount that report is gushed is confirmed spewing potential with this.
The concrete technology that the above-mentioned first step detects is:
With 5KGY γ
Co-60Get sterile malt behind the x ray irradiation x; Make even and put into 2 filter paper in the ware, put into the 10g sterile malt after the sterilization, sterile malt inoculum density 10
4Sickle-like bacteria pityrosporion ovale suspension 5mL about individual/mL; In biochemical incubator, cultivated 8 days for 15 ℃, obtain sickle-like bacteria and pollute Fructus Hordei Germinatus; The sickle-like bacteria of cultivating in the plate is polluted Fructus Hordei Germinatus as inoculum, and amplification is seeded to miniature system wheat, and miniature malting device is that Australia produces Joe White brand; Miniature system wheat amount is 8kg; Water logging makes Fructus Hordei Germinatus moisture reach 42%, and 15 ℃ of control temperature were cultivated 8 days; Keep humidity more than 80%, and new wind aperture 100% make sickle-like bacteria Fructus Hordei Germinatus; It is subsequent use that made sickle-like bacteria malt drying is obtained standard surge Fructus Hordei Germinatus.
1. in stirring machine, add 100g standard surge Fructus Hordei Germinatus and 400mL deionized water (25 ℃ of room temperatures) with maximal rate stirring 10 seconds, stop 10 seconds then, continue again to stir 50 seconds.
2. shift suspending liquid to Centrifuge Cup and centrifugal 15 minutes with 3500RPM.
3. shifting supernatant goes into the 1000ml glass beaker and boils supernatant up to residue 180mL.In boiling part, stir with glass bar.
4. behind the rapid cool to room temperature, be filled in the 250mL graduated cylinder through folded filter paper.
5. be settled to 200mL with deionized water.Seal graduated cylinder with preservative film, the mixing that turns upside down, for use.Select 610mL capacity bottled beer (commercially available Tsingtao beer), and be cooled to 0-5 ℃ before use.
6. get three bottled beers, transferase 45 0mL beer gently from the beer bottle of each cooling adds the 50mL extract in the beer bottle of inclination then lentamente.
7. through knocking the air that neck is removed the top.Gland immediately when foam reaches the top of bottle.
8. pasteurization beer was sterilized 20 minutes for 60 ℃.
9. beer bottle naturally cools to room temperature, lies in a horizontal plane on the reciprocating type shaking table.Set reciprocating frequence 50 times/minute, shook 72 hours under the 20-25 ℃ of condition.
10. the beer bottle that will shake after 72 hours takes off, and keeps static 10 minutes; Write down every bottle weight; Spin upside down bottle lightly 3 times; Kept beer bottle static 30 seconds; Open bottle cap.
11. the weight difference calculating with beer bottle before and after opening is gushed (comprising bottle cap).
The result: the amount of gushing of three bottled beers is 112g, 110g, 115g.On average the amount of gushing is 112g.
Second step: with 5KGY γ
Co-60Behind the x ray irradiation x the aseptic standard Fructus Hordei Germinatus of not gushing, repeat first step testing process with the standard Fructus Hordei Germinatus of not gushing again, measuring the amount of gushing all is 0g.
The 3rd step: 100g Australia malt to be measured is detected according to first step detection method, and measuring result's amount of gushing is 2.83g, and Australia malt spewing potential to be detected is 0.
Embodiment 2
The detection method of barley or malt spewing potential, first step standard surge detects: in beer, add standard surge malt extract, gland again; Behind the pasteurization; The bottled beer level was shaken 72-96 hour, and bottle cap front and back weight difference is opened in metering, detects the amount of gushing at 50-160g;
Second goes on foot not spewing detection: the adding standard malt extract of not gushing in beer, and gland again, behind the pasteurization, the bottled beer level was shaken 72-96 hour, and weight difference before and after the bottle cap is opened in metering, and the detection amount of gushing is 0g;
The 3rd step spray spewing detection: the extract of barley or Fructus Hordei Germinatus is added in the bottled beer, gland again, behind the pasteurization, the bottled beer level was shaken 72-96 hour, opened bottle cap, and the amount that report is gushed is confirmed spewing potential with this.
The concrete technology that the above-mentioned first step detects is:
With 10KGY γ
Co-60Get sterile malt behind the x ray irradiation x; Make even and put into 2 filter paper in the ware, put into the 10g sterile malt after the sterilization, sterile malt inoculum density 10
4Sickle-like bacteria pityrosporion ovale suspension 5mL about individual/mL; In biochemical incubator, cultivated 8 days for 15 ℃, obtain sickle-like bacteria and pollute Fructus Hordei Germinatus; The sickle-like bacteria of cultivating in the plate is polluted Fructus Hordei Germinatus as inoculum, and amplification is seeded to miniature system wheat, and miniature malting device is that Australia produces Joe White brand; Miniature system wheat amount is 8kg; Water logging makes Fructus Hordei Germinatus moisture reach 42%, and 15 ℃ of control temperature were cultivated 8 days; Keep humidity more than 80%, and new wind aperture 100% make sickle-like bacteria Fructus Hordei Germinatus; It is subsequent use that made sickle-like bacteria malt drying is obtained standard surge Fructus Hordei Germinatus.
1. in stirring machine, add 100g standard surge Fructus Hordei Germinatus and 400mL deionized water (25 ℃ of room temperatures) with maximal rate stirring 10 seconds, stop 10 seconds then, continue again to stir 50 seconds.
2. shift suspending liquid to Centrifuge Cup and centrifugal 15 minutes with 3500RPM.
3. shifting supernatant goes into the 1000ml glass beaker and boils supernatant up to residue 180mL.In boiling part, stir with glass bar.
4. behind the rapid cool to room temperature, be filled in the 250mL graduated cylinder through folded filter paper.
5. be settled to 200mL with deionized water.Seal graduated cylinder with preservative film, the mixing that turns upside down, for use.Select 610mL capacity bottled beer (commercially available Tsingtao beer), and be cooled to 0-5 ℃ before use.
6. get three bottled beers, transferase 45 0mL beer gently from the beer bottle of each cooling adds the 50mL extract in the beer bottle of inclination then lentamente.
7. through knocking the air that neck is removed the top.Gland immediately when foam reaches the top of bottle.
8. pasteurization beer was sterilized 20 minutes for 60 ℃.
9. beer bottle naturally cools to room temperature, lies in a horizontal plane on the reciprocating type shaking table.Set reciprocating frequence 50 times/minute, shook 72 hours under the 20-25 ℃ of condition.
10. the beer bottle that will shake after 72 hours takes off, and keeps static 10 minutes; Write down every bottle weight; Spin upside down bottle lightly 3 times; Kept beer bottle static 30 seconds; Open bottle cap.
11. the weight difference calculating with beer bottle before and after opening is gushed (comprising bottle cap).
The result: the amount of gushing of three bottled beers is 112g, 110g, 115g.On average the amount of gushing is 112g.
Second step: with 5KGY γ
Co-60Behind the x ray irradiation x the aseptic standard Fructus Hordei Germinatus of not gushing, repeat first step testing process with the standard Fructus Hordei Germinatus of not gushing again, measuring the amount of gushing all is 0g.
The 3rd step: will comprise the do not gush 100g Australian barley to be measured of Fructus Hordei Germinatus of 5% standard and detect according to first step detection method, measuring result's amount of gushing is 0g, and Australian barley spewing potential to be detected is 0.
Claims (8)
1. the detection method of barley or malt spewing potential; It is characterized in that: first step standard surge detects: in beer, add the standard surge malt extract; Again gland, behind the pasteurization, the bottled beer level was shaken 72-96 hour; Bottle cap front and back weight difference is opened in metering, detects the amount of gushing at 50-160g;
Second goes on foot not spewing detection: the adding standard malt extract of not gushing in beer, and gland again, behind the pasteurization, the bottled beer level was shaken 72-96 hour, and weight difference before and after the bottle cap is opened in metering, and the detection amount of gushing is 0g;
The 3rd step spray spewing detection: the gushing factor extract of barley or Fructus Hordei Germinatus is added in the bottled beer, gland again, behind the pasteurization, the bottled beer level was shaken 72-96 hour, opened bottle cap, and the amount that report is gushed is confirmed spewing potential with this;
Said standard surge Fructus Hordei Germinatus prepares with following method: use earlier gamma-ray irradiation Fructus Hordei Germinatus, must sterile malt after, the sickle-like bacteria spore is added to soak Mai Shuizhong again; Infect Fructus Hordei Germinatus; Under germination condition, cultivated 8-10 days then, make gushing factor obtain effectively expressing, dry more made Fructus Hordei Germinatus.
2. the detection method of barley according to claim 1 or malt spewing potential is characterized in that: sterile malt inoculum density 10
4-10
5The sickle-like bacteria pityrosporion ovale suspension of individual/mL infects Fructus Hordei Germinatus.
3. the detection method of barley according to claim 1 or malt spewing potential is characterized in that: the amount of inoculation sickle-like bacteria pityrosporion ovale suspension is a 0.5-1mL/g Fructus Hordei Germinatus.
4. the detection method of barley according to claim 1 or malt spewing potential is characterized in that: the cultivation of germinateing is 17 ± 3 ℃ cultivated 8-10 days, obtained sickle-like bacteria and polluted Fructus Hordei Germinatus.
5. the detection method of barley according to claim 1 or malt spewing potential is characterized in that: the standard Fructus Hordei Germinatus of not gushing is gamma-ray irradiation Fructus Hordei Germinatus, the sterile malt that obtains.
6. the detection method of barley according to claim 1 or malt spewing potential is characterized in that: gamma-ray irradiation Fructus Hordei Germinatus is to adopt γ
Co-60X ray irradiation x, irradiation dose are 5-10KGY.
7. the detection method of barley according to claim 1 or malt spewing potential; It is characterized in that: detect concrete technology: in stirring machine, add 100g Fructus Hordei Germinatus and 400ml deionized water and stirred 10 seconds with the above rotating speed of 15000RPM; Stirring machine stops 10 seconds then; When content was stablized, stirring machine restarted again, and continued to stir 50 seconds; Shift suspending liquid to Centrifuge Cup and centrifugal more than 15 minutes with the above rotating speed of 3500RPM; Shift supernatant and go into the 1000ml glass beaker and boil supernatant, in boiling part, stir, add the 0.5ml AMS before boiling for barley or in initial pearling cone meal, add 5% the standard Fructus Hordei Germinatus of not gushing with glass bar up to 150-200ml; Cool to room temperature is filled in the 250ml graduated cylinder through folded filter paper rapidly; Be settled to 200ml with deionized water, seal graduated cylinder with preservative film, the mixing that turns upside down, for use; Bottled beer is cooled to 0-5 ℃ before use, and the numbering of mark sample; Transferase 45 0ml beer lightly from the beer bottle of each cooling adds the 50ml extract in the beer bottle of inclination then lentamente; Through knocking the air that neck is removed the top, gland immediately when foam reaches the top of bottle; Pasteurization beer was sterilized 20 minutes for 60 ℃; The beer bottle cool to room temperature is treated in cooling then, and beer bottle is lain in a horizontal plane on the reciprocating type shaking table; Set reciprocating frequence 50 times/minute, shook 72 hours under the 20-25 ℃ of condition; Write down the result that gushs.
8. the detection method of barley according to claim 1 or malt spewing potential is characterized in that: writing down the result that gushs is: the beer bottle that will shake after 72 hours takes off, and keeps static 10 minutes, and the weight that writes down every bottle is original weight; Spin upside down bottle lightly 3 times, kept beer bottle static 30 seconds, open bottle cap once more, record bottle weight, the weight difference of opening bottle cap front and back bottle is the amount of gushing.
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| CN200910011852XA CN101581716B (en) | 2009-06-03 | 2009-06-03 | Method for detecting barley or malt spewing potential |
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| CN101581716B true CN101581716B (en) | 2012-08-22 |
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| CN110643445A (en) * | 2019-10-31 | 2020-01-03 | 粤海永顺泰(广州)麦芽有限公司 | Preparation method of standard gushing malt |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300364A (en) * | 1998-04-17 | 2001-06-20 | 酿造实验室股份公司 | Method for determining a gushing factor for a beverage |
| CN101144822A (en) * | 2007-10-30 | 2008-03-19 | 大连工业大学 | Method for detecting total foam protein content of beer barley and malt |
-
2009
- 2009-06-03 CN CN200910011852XA patent/CN101581716B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1300364A (en) * | 1998-04-17 | 2001-06-20 | 酿造实验室股份公司 | Method for determining a gushing factor for a beverage |
| CN101144822A (en) * | 2007-10-30 | 2008-03-19 | 大连工业大学 | Method for detecting total foam protein content of beer barley and malt |
Non-Patent Citations (2)
| Title |
|---|
| 康虹.制麦过程中的微生物检测.《啤酒科技》.2001,第28-29页. * |
| 钱建国."啤酒涌酒"现象分析.《啤酒科技》.2004,第58页. |
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